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Tom and Jerry                                                              Jan Peterson

Beat 3 egg yolks until thick and lemon colored.  Add 1/4 ‑ 1/2 cups powdered sugar (according to your taste), 1 large jar marshmallow fluff and 1/2 t. baking soda.  Beat 3 egg whites until stiff.  Fold into yolk mixture.  Keep in freezer over the whole holiday season, but take out about 1/2 hour prior to use.  When ready to serve fill Tom and Jerry cup half full with very hot water.  Add 1/2 shot of brandy and 1/2 shot of rum (more if you like).  Spoon batter over to fill cup and sprinkle with nutmeg.  (I put a whole cup of water in microwave and pour 1/2 out when hot so cup also gets warm).